Best Kimchi Brands in the UK, Ranked
The UK kimchi market has grown enormously in recent years. We tasted five brands available in shops and online to find the ones worth your money and the ones that miss the mark.
Where UK kimchi is right now
Finding kimchi in Britain used to mean a trip to a specialist Korean shop in New Malden or Soho. Now it sits on the shelves of Sainsbury's, Waitrose, and Tesco alongside the sauerkraut and pickles. But not all kimchi is created equal. The gap between a properly fermented, garlicky, funky Korean kimchi and a mild, barely-fermented jar aimed at Western palates is enormous. We tried five brands to sort the real thing from the pretenders.
Why fermentation science matters for brand selection
Commercial kimchi brands do not all sell you kimchi at the same stage of life. Understanding what is in the jar helps you choose the right product for the right use.
Kimchi fermentation works in two stages. First, *Leuconostoc mesenteroides* bacteria kick things off during the first two to four days, producing mild organic acids and CO2. Then *Lactobacillus* species take over and drive the pH down to around 4.2 — that is where the distinctive sour, complex tang comes from. The longer it ferments, the more pronounced those characteristics become.
Commercial brands shipped to UK retailers vary enormously in how long they have fermented before sealing. The result is three broadly different states you might encounter:
**Fresh (geotjeori-style):** Lightly fermented, bright in colour, crunchy, mild. Good eaten raw as banchan. Not ideal for kimchi-jjigae or kimchi fried rice — lacks the sour depth needed for cooking.
**Mid-fermented:** The sweet spot for most purposes. Properly tangy, still some crunch, good gochugaru heat. Will have visible fizz (CO2) when the jar first opens. This is what most good Korean brands aim for at point of sale.
**Aged (mugeun-ji):** Deeply sour, softened in texture, very pungent. Not the goal for eating raw but the traditional choice for kimchi-jjigae. Some brands — particularly ones sold at Korean grocers in New Malden — stock intentionally aged kimchi. You can also achieve this by leaving a mid-fermented jar in the fridge for two to four weeks after opening.
Living kimchi: storage and burping
When you buy a jar of genuine Korean kimchi — Jongga, Bibigo, Chongga — it is alive. The lactic-acid bacteria are still active in the fridge, producing CO2 slowly. This matters for storage.
Open new jars over the sink. Some will hiss. Some will froth. This is not a fault — it is a sign of live fermentation.
Once opened, press the kimchi down firmly to submerge it under its own liquid each time you take some out. Exposure to air accelerates softening. A clean fork, not fingers, prevents introducing new bacteria. A tight-fitting lid is important.
Do not decant into a fresh airtight container straight away — let the pressure equalise first. If the original jar feels bloated or the lid is domed, open it carefully and press the contents down before resealing.
Opened kimchi keeps for two to three months in the fridge without quality loss. After that it moves firmly into mugeun-ji territory — still edible, still excellent for cooking, but very sour and quite soft.
UK availability by brand
Not every brand reaches every corner of the UK. A rough map:
| Brand | Supermarkets | Wing Yip / Oriental Mart | Amazon | New Malden | |---|---|---|---|---| | Jongga (Daesang) | Some Waitrose | Yes | Yes | Yes | | Bibigo (CJ) | Sainsbury's, Tesco | Yes | Yes | Yes | | Chongga (Daesang) | Rarely | Yes | Yes | Yes | | Lucky Foods | No | No | Yes | No | | Vadasz | Sainsbury's, Waitrose, M&S | No | Yes | No | | O'Food | No | Some | Yes | Some | | Seoul Kimchi | No | London only | No | Yes |
Wang brand kimchi is less commonly stocked than Daesang or CJ but can be found at Wing Yip and some Oriental Mart branches. Yoo Ji Bang is a New Malden specialist — excellent but only accessible in person or via order.
**Jar vs pouch vs bag:** Most supermarket kimchi comes in jars. Pouches (vacuum-sealed, flat) are common at Korean grocers and Asian supermarkets — they take up less fridge space and often indicate fresher product with less air exposure during transit. Bags (sold at specialist shops, often refillable) are the least shelf-stable but can be the most live.
The Rankings
**1. Jongga Real Kimchi** — This is the gold standard for shop-bought kimchi in the UK. Made in Korea by Daesang (one of the country's largest food companies), it has the authentic sour tang of proper fermentation, a good level of heat, and the right crunchy-yet-yielding texture. The garlic and fish sauce flavours come through clearly. If you want kimchi that tastes like it does in Seoul, this is the one. It arrives mid-fermented and continues to develop in the jar.
**2. CJ Bibigo Sliced Kimchi** — A close second. Bibigo's version is pre-sliced and slightly milder than Jongga, which makes it more accessible if you are new to kimchi. It ferments well in the jar if you leave it in the fridge for a few extra days. Good value at five pounds for 500g. The pre-sliced format means it goes straight into fried rice or soup without prep.
**3. Chongga Mat Kimchi** — Another Daesang brand, Chongga is reliably good and widely stocked in Asian supermarkets. The cut cabbage format is convenient for cooking — throw it straight into a stew or fried rice without chopping. Slightly less complex in flavour than Jongga but still authentically Korean. This is the brand to buy when Jongga is out of stock.
**4. Lucky Food Seoul Kimchi** — A US-Korean brand that has made its way to UK Amazon. It is vegan (no fish sauce) and organic, which will matter to some buyers. The flavour is clean and fresh but lacks the deep fermented funk that makes great kimchi so compelling. If you are plant-based, this is the obvious choice. If you are not, Jongga or Chongga give you more for the money.
**5. Vadasz Kimchi** — Made in the UK and available in most supermarkets. It is fine as an introduction, but it tastes more like spicy pickled cabbage than real kimchi. The fermentation is minimal and the chilli heat is low. At just over three pounds it is the cheapest option, and you get what you pay for. Buy it as an introduction for someone who has never tried kimchi; graduate quickly.
Fresh vs Aged
Kimchi is a living food that changes over time. Fresh (geotjeori) kimchi is crunchy and bright. Aged kimchi is sour, soft, and deeply flavoured — ideal for cooking. If you buy a jar and find it too fresh for your taste, leave it in the fridge for a week or two and it will develop more character. Once opened, kimchi keeps for months in the fridge and only gets better for cooking purposes as it ages.
The distinction matters most when you are cooking with kimchi. A bright, fresh jar will turn watery in kimchi-jjigae and lack the sour punch the dish needs. A jar left in the back of the fridge for three weeks will make the best kimchi fried rice you have ever had. This is not a mistake — it is mugeun-ji, the Korean term for intentionally aged kimchi, and it has always been the cook's kimchi rather than the table kimchi.
Beyond napa cabbage
Most UK shoppers encounter only baechu (napa cabbage) kimchi, but there are varieties worth knowing. Kkakdugi — cubed radish kimchi — is crunchier and milder and a genuinely different eating experience. Oi-sobagi (stuffed cucumber kimchi) is seasonal and light. Pa-kimchi (spring onion kimchi) is intensely pungent and excellent alongside grilled meat.
If you live near a Korean grocer or Wing Yip, look beyond the standard jar. The smaller containers of kkakdugi in particular are worth picking up alongside your main kimchi purchase.
